Whip Up These Nutritious & Delicious Chicken Pesto Wraps in No Time!

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There’s nothing quite like a meal that’s both nutritious and incredibly easy to prepare, and today’s chicken pesto wraps hit the mark perfectly. Bursting with fresh, vibrant ingredients and mouth-watering flavors, these wraps are as versatile as they are delicious. Whether you’re enjoying them hot or cold, these wraps make for a convenient meal that can be prepped ahead of time and enjoyed for days. Follow along as we guide you through the simple steps to create a dish that’s bound to become a staple in your recipe collection.

Prepping the Vegetables

To start, let’s focus on prepping our ingredients. Proper preparation ensures that everything comes together smoothly and that your kitchen stays organized and clean. We’re going to cut our chicken last to avoid cross-contamination, but first, let’s handle the veggies.

• Lettuce: We need about 1 to 1.5 baby romaine or baby cos lettuces. Stack the leaves together and then shred them thinly. The proper culinary term for this technique is chiffonade. Once shredded, give the lettuce a good rinse to remove any dirt that may be trapped in the layers.
• Tomatoes: Next, take 200 grams of cherry, grape, or baby Roma tomatoes. You can slice these in half lengthwise or quarter them if you prefer smaller pieces.
• Garlic: For the garlic, we need one clove. Using a microplane, grate it to create a paste. This method ensures that the garlic blends smoothly into the sauce.
• Capers: We’ll also need a teaspoon of capers, washed but not rinsed to keep the briny flavor. Roughly chop them until fine, but don’t worry about making them perfect.

Handling the Chicken

Now, moving on to the star of the dish – the chicken. We’re using 1 kilo (2.2 pounds) of boneless, skinless chicken breasts. Here’s how you prepare it:

1. Butterfly each chicken breast by slicing it horizontally so it opens up like a book. Then, cut the butterflied chicken in half to create even-sized fillets.

Making the Pesto

To prepare the fresh basil pesto, you’ll need a blender or a mortar and pestle if you want to go the traditional route.

1. In the blender bowl, combine:
   • 5 grams (0.2 ounces) of pine nuts
   • 5 grams (0.2 ounces) of Parmesan Reggiano
   • 2 cloves of garlic
   • About 2 cups (one bunch) of fresh basil leaves
   • Juice of one-quarter of a lemon
   • About three tablespoons (60 ml) of extra virgin olive oil
   • Salt and cracked black pepper to taste
2. Blend on high speed until smooth and thick but still pourable. Scrape down the sides as needed and add more olive oil if required. This will be our flavorful pesto that coats the chicken.

Creating the Sauce

In a separate mixing bowl, assemble the sauce:

1. Combine:
   • 3/4 cup of mayonnaise
   • The grated garlic
   • 20 grams of grated Parmesan cheese
   • The chopped capers
   • 1 teaspoon Dijon mustard
   • 1 teaspoon Worcestershire sauce
   • Juice of another quarter lemon
   • Salt and cracked black pepper to taste
2. Mix well until all ingredients are blended smoothly.

Cooking the Chicken

1. In a bowl, season the chicken with:
   • 1 teaspoon onion powder
   • 1 teaspoon garlic powder
   • 1 teaspoon dried Italian herbs
   • (Optional) A little bit of chili for a slight kick
   • 2 teaspoons olive oil
   • Generous amounts of salt and 20 cracks of black pepper
2. Use clean hands to mix the seasoning into the chicken, ensuring all pieces are evenly coated.
3. Heat a large pan over high heat. Add 2 teaspoons of olive oil and then the chicken pieces. Cook for about 3.5 to 4 minutes on each side until cooked through. If your pan is small, cook the chicken in batches to avoid overcrowding.
4. Once cooked, let the chicken rest for about 5 minutes before slicing or dicing it.

Assembling the Wraps

1. While the chicken rests, place the washed lettuce and the chopped tomatoes into a bowl. Add about 2/3 of the premade sauce and mix gently with clean hands.
2. Once the chicken is ready, toss it in a bowl with the prepared basil pesto until everything is well coated.
3. Lay out 5 burrito-style tortillas. Spread the remaining sauce evenly across each tortilla.
4. Add a portion of the pesto chicken, approximately 220 grams, onto each tortilla.
5. Top with the lettuce and tomato mixture, making sure to distribute the tomatoes evenly.
6. Fold each tortilla over itself, tuck in the sides, and roll up tightly.

Storing and Serving

1. Wrap each completed wrap in food-safe paper, airlock bags, or a meal container to store in the refrigerator. These wraps will stay fresh for up to 4 days but are best enjoyed as fresh as possible.
2. You can eat these wraps cold or toast them for a warm, crispy exterior. However, freezing is not recommended as it affects the texture of the lettuce and tomatoes.

Conclusion

These chicken pesto wraps are versatile, nutritious, and loaded with flavors. Whether you serve them hot or cold, they’re sure to be a hit. With minimal cooking time and easy preparation, they make for a perfect meal prep option for your busy week.

Enjoy your wraps, and don’t forget to slice them in half diagonally if you’re looking to impress!

So, get into your kitchen and whip up these nutritious and delicious chicken pesto wraps. Happy cooking!

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